Spanish-style chicken

Spanish-style chicken

Chicken baked in the oven with tomatoes and peppers – and paprika for a bit of a kick.

By , 21 September 2015
Spanish-style chicken
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.44 per serving
Nutritional Info
Each 389g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1658KJ 396KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 426kJ/102kcal.
  • 1 large sweet potato (or 2 medium sweet potatoes), peeled
  • 3 tbsp olive oil
  • 4 skinless chicken breasts
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 1 red pepper, de-seeded and sliced
  • 1 yellow pepper, de-seeded and sliced
  • 2 tsp smoked paprika
  • 227g can of Napolina Tomatoes
  • 325g green beans, to serve
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut the sweet potato into wedges and put in a bowl with 1 tbsp olive oil. Toss to coat, then spread on the baking tray and cook for 30 minutes until cooked through and starting to brown. Turn them halfway through.

  • Meanwhile, heat 1 tbsp of the oil in a frying pan and cook the chicken until lightly browned on all sides. Transfer to an ovenproof dish, cover with foil and cook in the oven for 10 minutes.

  • Add the rest of the oil to the pan and cook the onion until soft but not coloured. Add the garlic and peppers and cook, stirring occasionally, for 5 minutes.

  • Stir in the paprika and the tomatoes and heat through, breaking up the tomatoes with a spoon. Spread over the chicken and return to the oven, uncovered for another 15 minutes. Serve with the sweet potato wedges and green beans.